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Have A Chilling Meal With Pyaaz Walli Bhindi This Summer!

With the summer season, you can’t forget to include bhindi in your meals! 

Mahima Girotra
Bhindi Recipes

Pyaz Wali Bhindi is a popular dry vegetable in Punjabi Cuisine which is usually served with Kadhi Pakora along with Parathas for the lunch menu. This dish could also be served with Roti as well for a simple weeknight dinner. You can also pack this in your lunch box with tawa parathas.

How To Make-

  • Wash bhindi with running water under a tap.
  • Pat dry using a kitchen towel.
  • To cut the bhindi, first, remove the stem of the bhindi and then cut it into thin strips of 4 pieces. Keep aside until ready to use.
  • Heat oil in a saucepan over medium heat. Add ajwain seeds and allow them to crackle.
  • Add the cinnamon stick, and bay leaf, and saute for a few seconds. Add the thinly sliced onions, turn the heat to low, and saute the onions until they caramelize.
  • Go ahead with adding the chopped ladyfingers, sprinkling some salt, turmeric powder, red chili powder, coriander powder, and amchur powder on top.
  • Stir until all the ingredients are mixed. Cover the pan with the lid slightly ajar. Keep the heat on low and let the bhindi cook until it turns soft and tender. This process will take about 15 minutes on medium heat.
  • Ensure to keep stirring the bhindi a few times in between so it gets cooked evenly.
  • Once satisfied, turn off the heat and check the level of salt and spices and adjust to taste accordingly.
  • Transfer the Pyaz Wali Bhindi/ Bhindi Do Pyaza to a serving bowl and serve hot.

    • Serve the Pyaz Wali Bhindi/ Bhindi Do Pyaza Recipe along with Parathas and Kadhi Pakora for a delicious lunch or dinner.

    Have A Chilling Meal With Pyaaz Walli Bhindi This Summer! Recipe Card

    With summer season, you can’t forget to include bhindi in your meals!
    Her ZindagiHer ZindagiHer ZindagiHer ZindagiHer Zindagi
    • Total Time :40 min
    • Preparation Time : 10 min
    • Cooking Time : 30 min
    • Servings : 4
    • Cooking Level : Medium
    • Course: Main Course
    • Calories: 100
    • Cuisine: Indian
    • Author: Mahima Girotra

    Ingredients

    • 500 grams Bhindi (Lady Finger/Okra)
    • 2 tablespoons Mustard oil or Sunflower oil
    • 1 teaspoon Ajwain (Carom seeds)
    • 2-inch Cinnamon Stick (Dalchini
    • broken)
    • 1 Bay leaf (tej patta)
    • 3 Onions (thinly sliced)
    • 1 teaspoon Turmeric powder (Haldi)
    • 1 teaspoon Red Chilli powder (or more to taste)
    • 2 teaspoons Coriander (Dhania) Powder
    • 2 teaspoons Amchur (Dry Mango Powder)
    • Salt (to taste)

    Step

    • Step 1 :

      Wash bhindi with running water under a tap.

    • Step 2 :

      Pat dry using a kitchen towel.

    • Step 3 :

      To cut the bhindi, first remove the stem of the bhindi and then cut it into thin strips of 4 pieces. Keep aside until ready to use.

    • Step 4 :

      Heat oil in a saucepan over medium heat. Add ajwain seeds and allow it to crackle.

    • Step 5 :

      Add the cinnamon stick, bay leaf and saute for a few seconds. Add the thinly sliced onions, turn the heat to low and saute the onions until they caramalise.

    • Step 6 :

      Go ahead with adding the chopped lady fingers, sprinkle some salt, turmeric powder, red chilli powder, coriander powder and amchur powder on top.

    • Step 7 :

      Stir until all the ingredients are mixed. Cover the pan with the lid slightly ajar. Keep the heat on low and let the bhindi cook until it turns soft and tender. This process will take about 15 minutes on medium heat.

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